Talkin Texas

Archive for the ‘Food’ Category

“One of the most flavorful steaks we’ve ever tasted.”

Tuesday, November 13th, 2012

Dear Texas,

My husband and I love your restaurant. We eat at your Danville location about two or three times a month because the food is delicious, the staff is friendly and we never leave hungry.

This past Tuesday we both got home from work late, and I was too tired to cook. My husband said he was craving steak, so we decided to treat ourselves to a night out at Texas Steakhouse.

LR A.1. Chipotle Lime Ribeye

When the server came to take our order, she suggested we try the A.1. Chipotle Ribeye. She told us that A.1. had created a marinade just for Texas Steakhouse, and since my husband I are big fans of chipotle cooking, we both decided to give it a try.

To make a long story short, we loved it, and both of us agreed that it was one of the most flavorful steaks we’ve ever tasted. The chipotle marinade added a lot of flavor, but it wasn’t too spicy.

Anyway, I just wanted to send a note to say thanks for another great meal!

Sincerely,

Molly B.

Danville, VA

Texas Steakhouse Honors Our Heroes on Veteran’s Day

Friday, November 9th, 2012

Wounded_Warrior_Project_25

Dear friends,

On behalf of all of us here at Texas Steakhouse, I want to invite you and your family to join us as we honor our soldiers for Veteran’s Day.

On Monday, November 12, we’ll be serving free meals to active-duty and retired service members with a valid military ID, and we’ll be giving 10% discounts to family members who join them. We will also be asking guests to add a dollar to their checks for the Wounded Warrior Project, a non-profit organization that provides support to wounded veterans and their families.

The Wounded Warrior Project is a cause that’s very close to our hearts. We’ve enjoyed a long partnership with the organization, and thanks to the generosity of guests like you, we’ve raised over $51,000 for their mission. What’s amazing is that nearly all of that money has been raised one dollar at a time from individual sales of our Grandma’s Shortcake Dessert.

Texas Steakhouse honors the sacrifices made by our veterans and their families. From our annual Letters to the Troops campaign and daily military discounts to the Wall of Heroes displays that stand in each of our restaurants, we want to recognize their service and make sure they know how much we appreciate them. So please join us on Veteran’s Day as we celebrate and pay tribute to our American heroes.

We look forward to seeing you!

Sincerely,

George Crane, Chief Operating Officer

Texas Steakhouse & Saloon

Our New Kansas City Strip is All About Flavor

Friday, November 2nd, 2012

At Texas Steakhouse, we take a lot of pride in grilling the best steaks you can find anywhere. And from the hand-cut, USDA-Choice beef we use to the real mesquite-wood fires we cook on, we don’t cut corners when it comes to flavor. Our new 10-ounce Kansas City Strip is the perfect example.

We’re really excited about offering this new steak because it’s the only cut on our menu served bone-in. That may not seem like a big deal, but it makes a huge difference in the flavor of the meat.

Kansas City Strip


Because strip steaks are so lean, they don’t have a lot of the natural juiciness that more marbled cuts (like Ribeye) have. The juices are where the flavor comes from, so strip steaks need to be cooked carefully to make sure those juices stay inside.

The bone in our Kansas City Strip helps preserve the juices by absorbing a lot of heat, then slowly releasing it into the steak. This helps cook the meat slower, which makes it juicier, more flavorful and keeps it from getting dry. The result is a steak with the firm bite of a strip and the succulence of a Ribeye.

If you’ve never tried a bone-in strip, or if you haven’t had one in a while, come on down and try our new Kansas City Strip. We think you’ll love it.

Charlie, Manager

Texas Steakhouse, Morrisville, NC

Don’t Forget to Save Room for Dessert!

Wednesday, June 6th, 2012

When most folks think of Texas Steakhouse, they likely think of our famous mesquite-grilled steaks, chicken and ribs. But we also offer a full complement of decadent desserts to put the perfect finish on any meal, so why not take a minute or two to indulge your eyes with these Texas Temptations.

Coffee and Shortcake

Grandma’s Shortcake

Always a crowd pleaser, our Grandma’s Shortcake is a moist, buttery homemade shortcake topped with vanilla ice cream and freshly sliced strawberries, all smothered in a sweet strawberry sauce.

What’s even sweeter, Texas Steakhouse donates $1 from every sale of Grandma’s Shortcake to the Wounded Warrior Project. And thanks to you, we’ve already raised more than $40,000 – Now that’s a lot of shortcake!

Texas Sundae

A Sundae of epic proportions, this American Classic starts off with a Texas-sized scoop of vanilla ice cream and your choice of chocolate, raspberry or caramel sauce – all topped off with honey pecans and a cherry. Simply irresistible.

Texas Hershey’s Brownie

It’s been said that anything’s good if it’s made of chocolate, and our Texas Hershey’s Brownie is no exception.

Hershey's Brownie

It’s a perfectly moist, fresh-baked brownie served warm with a scoop of vanilla ice cream, delivered to your table with a still-melting Hershey’s chocolate bar on top.

When you need a chocolate fix, there’s no better choice.

So the next time your family enjoys a meal at Texas Steakhouse, be sure to save room for dessert – because after all, every great meal calls for a Grand Finale.

How do you take your steak?

Thursday, May 31st, 2012

Everybody likes their steak cooked a different way. Some folks prefer rare with more juices and flavor, and some like a well-done steak with a nice, firm bite. But a lot of us get into the habit of ordering steaks one way without ever trying anything else, so here’s a rundown of how we prepare steaks at Texas Steakhouse, and why you might want to try something new next time you’re here.

Tell Us How You Like It

Well done: Preparing a flavorful well-done steak is challenging; it must be cooked slowly on low heat to lock in the juices and flavor. Ideally, a well-done steak is slightly blackened on the outside, juicy in the center and brown throughout with no signs of pink.

Medium well: This is a good choice for people who prefer a firm, yet juicy, steak. Steaks cooked medium well should be cooked all the way through, leaving just a hint of pink in the center.

Medium: These steaks are mostly brown throughout with an obvious band of pink in the middle. Medium-cooked steaks offer a great mix of bite and succulence. They’re a popular choice for folks who don’t like a lot of running juices but still want a lot of flavor.

Medium rare: Warm and mostly pink in the middle, medium rare steaks are nice and firm on the outside but very soft and juicy on the inside. If you’re used to ordering medium well or well-done steaks and you want to try something juicier, a medium rare steak is a good place to start.

Rare: Rare steaks have a nice, tight sear on the outside with a warm, red center. They’re extremely juicy, succulent and flavorful. Some shy away from rare steaks because of the bright red color, but there’s no blood in rare steaks, and they’re safe to eat.

So the next time you’re in Texas, why not be a little adventurous and try something new? Whether rare, well done or anything in between, we have the skills – and the grills – to make it taste great.

“It’s the next best thing to a steak dinner.”

Wednesday, March 14th, 2012

Dear Texas,

I’m a general contractor, and my crew stops by Texas Steakhouse for lunch about once or twice a week. They like to give me a hard time because I always order the same thing. The Ribeye Sandwich. In fact, I get it so often, the server doesn’t even have to take my order anymore. She just smiles and asks if I’m getting “the usual.”

Texas Steakhouse & Saloon Ribeye Sandwich

One time, one of the guys asked me why I always order the Ribeye Sandwich. I told him it’s because it’s the next best thing to a steak dinner. The sandwich itself is huge, and with a side of Red Bliss Mashed Potatoes, there’s plenty enough food to tide me over until suppertime.

At any rate, on behalf of our whole crew, I’d like to say thanks for everything you do. We love stopping by Texas Steakhouse for lunch because you all always treat us right. We really appreciate it.

Thanks again,

Big Dave

New Bern, NC

You all really know how to bring the flavor

Friday, March 9th, 2012

Dear Texas,

Like a lot of folks, I come to Texas Steakhouse for one thing: steak. Mostly I order the New York Strip or the Marshal Dillon Ribeye, but now and then I’ll get the Filet Mignon.

Anyway, my wife and I visited your Beckley restaurant last night, and as soon as we sat down, a server carried a sizzling Iron Skillet past our booth. It looked (and sounded) so good, we didn’t even look at the menu. We both had to try it.

Steak Skillet

My wife got the grilled chicken skillet, and I ordered the Texas Skillet with the sirloin, grilled chicken and blackened shrimp. Both were great. The meat was seasoned and prepared perfectly, and the vegetables were sautéed just right. Not soggy or overcooked.

Long story short, we might have a new favorite!

I never send these types of emails, but I just wanted to say thanks for doing such a great job. You all really know how to bring the flavor. Keep up the good work!

Sincerely,

Dallas K.

The Texas Chili Burger

Wednesday, March 7th, 2012

It’s true what they say: Everything’s bigger in Texas – especially our burgers. And when it comes to XXL size and flavor, nothing beats the Texas Chili Burger.

The patty alone weighs in at ten ounces, and once we add two slices of melted American Cheese and smother it in our spicy Texas Chili, you can’t even get your hands around it. It’s so big, we serve it open face, and you need a knife and a fork to eat it!

The Texas Chili Burger

I always get a kick out of watching guests’ eyes get big when they see it coming. It really is a hungry man’s dream, and a lot of ladies love it, too.

So if you love great burgers and great chili (and who doesn’t), come on down and try our Texas Chili Burger. Just make sure to you bring your appetite.

Sincerely,

Stephen Powell, General Manager

Texas Steakhouse &Saloon, Staunton, VA

A Side Kick Takes Center Stage

Thursday, February 23rd, 2012

One of the neatest things about working at Texas Steakhouse is seeing how guests respond to new menu items. And nothing’s more exciting than seeing folks fall in love with a new flavor. Hearty, home-cooked entrees like our Chicken Fried Chicken and Texas Chuck Roast were fast favorites, but lately it’s a Side Kick that’s been getting all the attention.

Our Homemade Baked Mac n’ Cheese was just introduced in December, but it’s already become one of our top most-ordered Side Kicks. That’s no ordinary accomplishment for a new dish, but then again, this isn’t any ordinary macaroni and cheese.

Texas Steakhouse & Saloon's Mac and Cheese

Our Homemade Baked Mac n’ Cheese is made with the best ingredients and then slow baked for a rich, cheesy flavor that beats the boxed stuff any day. The kids love it, and I’ve heard more than one guest say that they crave it! Needless to say, we couldn’t be happier with all of the positive responses.

If you’re used to the “fast” macaroni, I’d like to invite you to step outside the box and try our new Homemade Baked Mac n’ Cheese tonight.

Sincerely,

Dave Kitzmiller, General Manager

Texas Steakhouse & Saloon, Winchester, VA

Help Texas Send a Million Thanks By Christmas!

Thursday, November 10th, 2011

This holiday season, Texas Steakhouse is collecting your letters of appreciation and support for our military to send overseas in time for Christmas. To share your letter, you can post your message to our Facebook wall, email it to TXletters@gmail.com or submit it to your local Texas Steakhouse by December 1st. We’ll distribute your letters with the help of “A Million Thanks”, an organization dedicated to showing appreciation to U.S. military members through letters, emails, cards and prayers.

Ways for you send your thanks:

1. Post your message of encouragement to our Texas Steakhouse & Saloon Facebook wall by December 5th.

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2. Email us your letter to TXletters@gmail.com by December 5th.

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We’ll print out your Facebook messages and emails and make sure they are delivered for distribution to our troops.

3. Deliver a written letter or card to your nearest Texas Steakhouse. All cards and letters must be delivered to our restaurants by December 1st in order for them to be delivered in time.

Texas letters

Click to enlarge letters

Thank you for your help, we look forward to sharing your words of support and encouragement with the service men and women who dedicate their lives to serving us!